Korean Curry Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean-style curry rice dish with tender beef, potatoes, and carrots simmered in a mildly spiced curry sauce over rice. Savory with subtle sweetness and warmth. A comforting weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 250 g beef chuck steak ((or your choice of meat), (8.8 ounce), diced)
- 1 Tbsp sweet rice wine ((mirin))
- 3/4 cup water (, to mix with the curry powder)
- 100 g Korean curry powder ((3.5 ounce))
- 2 Tbsp cooking oil
- 200 g onion ((7 ounce), peeled and cut into large cubes)
- 70 g salted butter ((2.5 ounce))
- 150 g potato ((5.3 ounce), peeled and cut into large cubes)
- 120 g carrot ((4.2 ounce), peeled and cut into large cubes)
- 4 cups water
- steamed rice (, to serve)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 252mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 868mg
- Calcium
- 187mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 252MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.